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"emmetg":1lvejrvk wrote: www.kettlepizza.com/[/quote:1lvejrvk]
That looks very interesting.

You might explain how this sour dough stuff works Emmet? I've read about it a bit just there, but you might explain what you do? Can't bate local experience.

"Tube":17tdzjqs wrote:

"emmetg":17tdzjqs wrote: www.kettlepizza.com/[/quote:17tdzjqs]
That looks very interesting.

You might explain how this sour dough stuff works Emmet? I've read about it a bit just there, but you might explain what you do? Can't bate local experience.[/quote:17tdzjqs]

its very simple. take 50/50 mix of water and strong (organic un bleached is best) flour (the strong refers to the gluten content of the flour and is essential for yeast bread making)

leave this in a container only filled up to 1/3rd to allow for rising of starter.put ontop of a counter and place a loose fitting foil lid ontop and stirr everytime you pass it in the kitchen to allow all those natural yeasts in the air to get in there and get to work. you will prob not notice any activity for a few days but bear with it and eventually you will see some bubbles <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

this is now a sourdough starter it contains natural airbourne yeasts and other enzymes that will give it a sour smell hence the name. the aroma will change depending on its mood (yes they have moods)
this is your new pet and will need to be fed (the same 50/50 mix of flour and water and kept in a container with a loose fitting lid to breath. when you have too much or need to bake remove not more than 1/2 of the starter and mix it into your recpie (minus the commercial yeast of course )

the starter will give a real bready slightly sourish taste to your bread and the amount of flavour you get from it depends how much starter you add to the recpie. it will also prove (rise from yeast production on the worktop ) much slower than commercial yeasts.

best way to make pizza dough is make up a dough for about 8 with a good big handfull of starter the night before and leave in the fridge (this slows everthing down and brings out flavours from the flower that you never knew were there) day of pizza making take out 2 to 3 hrs before using to double in size, knock back and double in size again.

if you are worried throw in some commercial yeast the next morning to guarentee rising.

some people add naturall yougourt and some add pinapple juice to the first step of starter production to speed things up but i never have so cannot comment.

finially your starter is your pet now remember to feed it regulary and if you dont need it i for a while leave it in the firdge so it will not grow as fast. it also will not go off and many bakeries have dough for decades if not longer.

there apperently is a strian of yeast found in calaforina that produces the best breadsbut again i cannot comment. any other questions just ask